Plant-Based Artichoke, Onion and Spinach Cheesy Dip
Sometimes, when attending gatherings as a dairy-free eater, your dip options range from Hummus, to Hummus. Now, there’s absolutely nothing wrong with Hummus, it’s delish, but it’s time for it to move right over so you can enjoy this creamy, cheesy, zesty plant-based dip.
Prep time 10mins
Cooking Time 15mins
Serves 6-8 (or 1, it’s hard to stop once you start!)
INGREDIENTS
1 tbsp olive oil
2 cloves garlic, crushed
150g spinach leaves (you can use baby spinach if it’s more accessible)
1 tsp salt
½ cup dairy-free sour cream
¼ cup dairy-free mayo
½ cup dairy free parmesan
1 ½ cup dairy-free mozzarella shreds
175g jar marinated artichokes, drained and coarsely chopped
1 x 150g jar Rosella White Cocktail Onions, drained and coarsely chopped
1 tbsp nutritional yeast
Crusty bread and baby vegetables to serve
METHOD
Step 1 Heat oil in a frying pan over medium heat and add garlic. Cook for 30 seconds and add spinach, cook, stirring until spinach has just wilted. Transfer to a bowl to cool
Step 2 Warm dairy-free cream cheese in the microwave in 30 second bursts until softened and easy to stir, then add to your cooled spinach
Step 3 Add dairy-free sour cream, mayo, parmesan to the bowl and combine
Step 4 Add 1 cup of dairy-free mozzarella shreds, artichokes and cocktail onions, mix well to combine, add the nutritional yeast and mix again
Step 5 Spoon into a 4-cup oven-proof serving dish and top with remaining dairy-free mozzarella, a sprinkling of dairy-free parmesan, salt & pepper
Step 6 Grill under a medium heat for 8-10 minutes or until the top is golden and bubbling. Serve immediately with toasted crusty bread and baby vegetables and enjoy!
